Tuesday, March 6, 2012

New Feature: Food I Love!

I used to have a blog dedicated to fun recipes that were tasty and good for you. I just didn't have the time to keep it up. I really love trying new recipes, and even more, sharing the really great ones with people.

So for my first Food I Love post, here is a soup I adore!! Even more so the next day for lunch!

This recipe came from Light n Tasty magazine, a Taste of Home publication.(It is now called Healthy Cooking Magazine)

Creamy Chicken and Wild Rice Soup


2/3 cup uncooked wild rice
2/3 cup chopped onion 
2/3 cup chopped carrot 
2 tablespoons butter 
6 cups reduced-sodium chicken broth 
2 medium potatoes, peeled and cubed 
1/2 teaspoon salt 
1/2 teaspoon pepper 
1 cup chopped fresh broccoli 
3 cups cubed cooked chicken breast 
1/2 cup all-purpose flour 
1 cup fat-free half-and-half 


Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. 

Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

Nutritional facts: 1-1/4 cups equals 251 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 707 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Here is the link to the recipe online.

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